Poke Bowl

Whisk together tamari, lime juice and sesame oil in a small mixing bowl. Add chopped tuna and mix so that all of the pieces are coated in the sauce. Place in the fridge to marinate for 5-10 minutes while you prep the veggies and sauce. 2. Whisk together mayo and sriracha in a small bowl. Add water as needed to reach desired consistency. Set aside. 3. Add ½ cup cooked rice to two bowls and top each bowl with tuna, cucumber, mango, jalapeno, green onions, avocado, radishes and seaweed salad. Drizzle on sriracha mayo and sprinkle with black sesame seeds. Serve immediately.